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Tomato and Red Pepper Risotto

Monday, 30 May 2016

Before going vegan, I used to love making a big pot of super cheesy tomato risotto. It's one of those meals that is just so comforting. So, of course, I had to try making a vegan alternative. One pot, lots of goodness, an hour of cooking and you get a really yummy and satisfying meal. I used wholegrain risotto rice but you can use white risotto rice or short-grain rice instead.

You will need (serves 2-3):

1 cup whole grain risotto rice (soaked overnight)

1 onion

1 red pepper

1 carrot

2 cloves garlic

1x 400g tin chopped tomatoes

3 tablespoons tomato puree

3 cups vegetable stock (made with one stock cube)

12 cherry tomatoes

1 teaspoon herbs de provence

1 teaspoon basil

4 tablespoons nutritional yeast

salt and pepper to taste

Method:

- Finely chop the onion and cut the carrot and pepper into fairly small chunks.

- Fry the onion, pepper and carrot in a little olive oil over a medium heat in a large pot for 5 minutes, until softened.

- Mince the garlic and add this to the pot. Fry everything for a further minute.

- Cut the cherry tomatoes in half and add these to the pot along with the chopped tomatoes, tomato puree, vegetable stock, risotto rice, herbs and a little salt and pepper.

- Leave the risotto to simmer over a low heat for an hour, adding more water if necessary.